| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Food &, Drink |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 4 |
md |
Shallots; cut into long thin |
|
|
(4 to 5) |
|
|
; slivers |
| 2 |
|
Cloves garlic; peeled and cut into |
|
|
; fine long slivers |
| 1 |
|
Fresh green chilli cut into long; thin slivers |
| 340 |
g |
Green cabbage; cored and cut |
|
|
; lengthways into |
|
|
; very fine strips |
| 4 |
|
Spring onions; (white and green), |
|
|
; cut into 5cm (2") |
|
|
; lengths and then |
|
|
; into long thin |
|
|
; strips |
| 3 |
tb |
Chopped Chinese celery; (3 to 4) |
|
|
; leaves or ordinary celery leaves |
| 4 |
tb |
Vegetable stock |
| 1 |
ts |
Salt; or to taste |
INSTRUCTIONS
Put the oil in a large frying pan or wok and set over medium-high
heat. When hot, put in the shallots and garlic. Stir and fry for 1
minute. Put in the green chilli and stir for a further 30 seconds.
Now put in the cabbage, spring onions and celery leaves. Stir and fry
for 3 minutes. Add the stock and salt. Stir once, then bring to a
simmer. Cover, turn the heat to medium and cook for 5 - 7 minutes or
until the cabbage has wilted completely. Uncover, turn the heat up a
bit and stir for another 1 - 2 minutes. Taste for salt and serve.
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